It has been confirmed!  Mrs. Fly is going to start post in this blog in a few weeks.  I think it'll make the blog a little more interesting hearing from a poker wife or hearing what it's like being married to a goofball.  She used to be a writer / editor, but she usually wrote targeting other women or children.  So she was a little unsure of how to grab the attention of a mostly young male audience.  No!  She is not posting semi-nude pictures of herself!!!  But I reassured her that over half of 2+2ers are basically women or children in male form, so it should be easy.  :-P

I think I'll have her post every Friday.  We'll start with a little segment unofficially called "impress your significant other."  She'll talk about some relatively simple recipe where you get a lot of bang for your effort.  Nothing impresses a someone like a great home cooked meal from a loved one. We also know a lot of people who want to cook but are too busy to deal with long and complicated recipes.  Then we'll play it by ear.

Being married to Mrs. Fly, I usually don't eat the same thing more than twice a month for dinner.  Yes - I'm spoiled.  She's always looking for new recipes, so she can share her findings with you.  I'm curious myself - she usually has some interesting things to tell me about food.  Mrs. Fly had edited two cook books and looks at recipes all the time on the various web sites, so it should be more informative than my Dinner segments.  If all else fails, making fun of her doofus husband should be good for a laugh or two.

WHAT'S FOR DINNER

Possibly the only beef meal better than steak...  braised short ribs.  Mrs. Fly makes awesome braised beef dishes, but she usually makes some sort of bourguignon or pot roast.  This was her first attempt at making a teriyaki based short rib.  The reason this tastes so awesome is that it's basically stewing in its own juices for like 7 hours.  You have the rib bones in there so all it just makes the sauce really rich.  Mrs. Fly was explaining to me what all the steps were... there's a point where you sear the beef in the middle, and you're skimming off fat for a few hours.  I didn't get all of it, but the bottom line is that as a result, it tasted really rich but not greasy.